Ingredients
- 1,5 Kg Deboned Shoulder Of Lamb, Cut Into 2,5 Cm Cubes.
- 1 Kg Boneless Pork, Cut Into 2,5 Cm Cubes
- 500 G Spek, (Pork Fat) Cut Into 2,5 Cm Cubes
- A Few Lemon Leaves
- Marinade
- 30 Ml Sunflower Oil
- 3 Onions, Sliced
- 20-30 Ml Curry Powder
- 5 Ml Turmeric
- 1-2 Small Chillies, Chopped
- 2 Bay Leaves
- 5 Ml Ground Ginger
- 5 Ml Whole Dried Coriander, Crushed
- 10 Dried Apricots, Cut Into Small Pieces
- 30 Ml Apricot Preserve
- 50 Ml Brown Sugar
- 150 Ml White Vinegar300 Ml Water
- Thick Skewers
Instructions
- In The Kitchen
- Make The Marinade: Heat The Oil, And Add The Onions. Fry Till Soft.
- Add All Ingredients Up To The Coriander And Cook For A Few Minutes.
- Add Remaining Ingredients And Simmer For 10 Minutes.
- Cool Completely.
- Sosaties
- Thread The Mixed Cubes Of Meat Onto Skewers, Adding A Lemon Leaf Here And There.
- Place Skewers In A Large Shallow Dish And Pour Over The Marinade.
- Allow To Stand At Least Overnight, Turning From Time To Time.
- At The Braai:
- Drain Off Excess Marinade And Cook Over An Indirect Fire For 15 Minutes, Turning A Couple Of Times.
- Drag Sosaties Over The Direct Fire, Turning Once Or Twice To Give The Sosaties Their Traditional Look – Slightly Charred Edges.
- Bring The Remaining Marinade To The Boil, Simmer For A Few Minutes Then Serve With The Sosaties.
- Marinating Time: Overnight
- Preparation Time: 30 Minutes
- Braai Time: 15-20 Minutes
- Serves: 6-8
- Skill Level: Easy
- Cooking Method: Direct And Indirect Heat
- Braai Temperature: 200°C
- Equipment: Precision Grill Tongs, Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Precision Grill Tongs
R549.00
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
